Barbara Alexander
10/24/2018 11:26 AM
I like potato skins so that will be easy! I think that it will be harder for the vegetables that are bitter on the stalk, maybe make mustard or a tart chutney?
Barbara Alexander
POINTS TOTAL
- 0 TODAY
- 0 THIS WEEK
- 260 TOTAL
participant impact
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UP TO1.0community eventhosted or attended
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UP TO1.0conversationwith a person
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UP TO6.0disposable cupsnot sent to the landfill
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UP TO1.0documentarywatched
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UP TO5.0locally sourced mealsconsumed
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UP TO90minutesspent learning
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UP TO2.0plastic strawsnot sent to the landfill
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UP TO5.0whole food mealsconsumed
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UP TO5.0zero-waste mealsconsumed
Barbara's actions
Food
Locally-Sourced Meals
I will source 1 meal(s) each day from local producers.
Food
Organize a Course
I will organize one of NWEI's discussion courses on food sustainability, 'Menu for the Future' or 'Hungry for Change', with my family, friends, coworkers, or classmates.
Food
Watch a Documentary about Food Sovereignty
I will watch 1 documentary(ies) about food sovereignty: the right of local peoples to control their own food systems including markets, ecological resources, food cultures and production methods.
Waste
Use a Reusable Mug
I will avoid sending 3 disposable cup(s) to the landfill each day by using a reusable mug.
Waste
Skip the Straw
Plastic bags and small plastic pieces like straws are most likely to get swept into our waterways. I will keep 1 plastic straw(s) out of the landfill and ocean each day by refusing straws or using my own glass/metal straw.
Food
Whole Foods Diet
I will enjoy 1 meal(s) each day free of processed foods.
Food
Zero-Waste Cooking
I will cook 1 meal(s) with zero-waste each day
Participant Feed
Reflection, encouragement, and relationship building are all important aspects of getting a new habit to stick.
Share thoughts, encourage others, and reinforce positive new habits on the Feed.
To get started, share “your why.” Why did you join the challenge and choose the actions you did?
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REFLECTION QUESTIONFood Zero-Waste CookingIn North America, up to 65% of food waste happens at the consumer level. Chef Steven Satterfield advocates for utilizing every part of a vegetable. How can you incorporate using an entire vegetable, including the skins, tops, and stalks during your next meal prep?
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REFLECTION QUESTIONFood Locally-Sourced MealsIf you were to only eat what is in season locally, what would be the hardest for you to give up?
Barbara Alexander 10/24/2018 11:24 AMstrawberries! berries of all kinds! But, frozen or canned is better than nothing! -
REFLECTION QUESTIONWaste Use a Reusable MugMaybe you've heard how good it is to switch from a single use coffee cup to a reuseable one but it's just hard to make the switch. Think about what stands in your way of making this a habit. By identifying the challenges, you can begin to work through them to have better success in taking this action. Knowing the difference you are making, how does it make you feel?
Barbara Alexander 10/24/2018 11:23 AMI have been using reusable for over 20 years, long before they were cool, when I was in college and needed to save money. I think I have kept at least 365 x 20 years x 3 cups a day = 21900 cups!! WOW! -
REFLECTION QUESTIONWaste Skip the StrawHow could you incorporate other "R's" -- reduce, reuse, refuse, repair, repurpose, etc. -- into your lifestyle?
Barbara Alexander 10/24/2018 11:20 AMI do all, it is important, and I love knowing I am keeping things out of the landfill! -
REFLECTION QUESTIONFood Whole Foods DietMichael Pollan states that "it is better to pay the grocer (our edit: or the farmer!) than the doctor." What are your thoughts on this?
Barbara Alexander 10/24/2018 11:18 AMI think that I feel healthier by increasing my fruit and vegetable intake!